The focus of the programme is the preparation and service of French classical and contemporary patisserie dishes using advanced classical and contemporary French techniques and theoretical knowledge. Diplôme Avancé Culinaire students will gain valuable live and real time experience whilst preparing a dégustation menu during Brasserie week. Additional theoretical subjects are studied alongside practical classes in the first two terms and this knowledge is then applied during the Internship in the final term. Theory subjects outline the importance of planning and monitoring work flow and supplies in a commercial kitchen and the management of operating procedures and compliance requirements for operational roles. Also included is the theory of selecting and applying staffing strategies to meet performance targets and the management of staff relationships for operational roles.
Duration: 9 Months (3x 10 week terms)
Price: NZD $26,400 per year (subject to change)
Fees Include: 2x uniforms (jacket, trousers, hat, necktie), ZWILLING Knife Tool Kit, All Ingredients, Course Materials, Exams, Graduation
Hours per week: Approximately 22 hours
Entry Requirements: Diplôme de Pâtisserie Achieved, NZQF L4 qualification in a similar or related field. OR Equivalent personal, practical, professional or educational experience of an appropriate kind. (Please note a practical assessment may be required on site in New Zealand). Plus a minimum IELTS Academic score (or test equivalent) of 5.5 overall with no band lower than 5.0.
Demi Pâtisserie Chef at QT Wellington’s Hippopotamus Restaurant - Studying at Le Cordon Bleu ensured that I had a stable knowledge in classical and contemporary French Pâtisserie and that built the foundation of my skills. I finished school with the self-assurance in my skills that I could take forward into a career in French Pâtisserie. Read More.
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